This simple soup combines canned tomatoes and rich flavors of Southeast Asia – coconut milk, ginger, garlic, and chilies. A bowl of Spicy Tomato Coconut Soup may not be quite the same as a big bite of that first vine-ripened tomato of the late summer season, but it’s darn close.
2 tablespoons coconut oil
1 large onion
1 teaspoon of garlic ginger paste
1 teaspoon of spicy chili paste such as Nam Prik Pao
2 large cans of tomatoes (I like organic San Marzano tomatoes)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
Cilantro (to garnish)
Step 1) In a large pot, saute onion, garlic ginger paste, and chili paste in coconut oil until onion is soft and translucent. Add tomatoes to pot, along with salt, pepper, and brown sugar.
Step 2) Bring pot to a boil. Reduce heat and simmer gently, uncovered, for 10 minutes.
Step 3) Remove from heat and let sit for 15 minutes or until lukewarm.
Step 4) Puree contents of pot with an immersion blender. Add coconut milk and stir to blend.
Step 5) Ladle into serving bowls and garnish with cilantro.